Mushroom Curry, Parsnip Rice & Spiced Mango Chutney
This recipe is fairly easy to make, the curry sauce is out of this world.
This recipe serves 4
Time: 60 Minutes
Equipment: chopping board, chefs knife, mixing bowl x 3, sieve, blender, food processor
INGREDIENTS:
Marinated Vegetables
• 258 g portabello mushrooms
• 123 g aubergine eggplant, peeled & diced small
• 145 g peas
• 46 g broccoli cut from the stem into 1 cm mini-florets
• 6 pcs tomatoes medium-size, diced small
• 1 tbsp lemon juice
• 2 tbsp tamari
• 3 tbsp olive oil
• 2 tbsp curry powder
• 2 tsp salt
Curry Sauce
• 1 pc red pepper
• 1 clove garlic
• 1 tsp lemon juice
• 1/2 tbsp tamarind pulp
• 1/4 inch ginger or 1cm cube, fresh
• 8 g fresh coriander cilantro
• 1 tbsp curry powder try to get curry powder without salt in it
• 40 g fresh coconut from a brown coconut
• 60 ml water
• 1/4 tsp salt to taste
Parsnip Rice
• 266 g parsnips fresh, peeled
• 3 tbsp pine nuts
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/4 tsp salt
• 1 tbsp white miso
Spiced Mango Chutney
• 2 pcs mangoes medium-size
• 1/4 tsp salt
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp ginger minced
• 1/2 tsp cumin
METHOD:
Marinated Vegetables
In a large bowl, mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, tamari, olive oil, curry powder, and salt.
Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F.
Curry Sauce
To make the tamarind paste, soak the tamarind in water until it goes soft (the seedless type you can buy in a packet is fine for this) and strain through a sieve. If you don’t have any tamarind available, simply leave out.
Blend all ingredients in a high-power blender until smooth and creamy. You may need to add more water, depending on what type of coconut you used.
Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.
Parsnip Rice
Pulse in the food processor until rice-like.
Spiced Mango Chutney
Finely dice one mango and set aside.
Blend all remaining ingredients in a high-power blender.
Add the diced mango to the blender and blend on low for a few seconds.